Authentic Thai Green Curry Recipes

Steps:

• Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
• Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Steps:

• In a wok or large saute pan, heat the oil over medium-high heat.
• Add the vegetables (minus the broccoli) and cook until softened, 3 to 5 minutes.
• Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Add the curry paste and fish sauce, and cook, stirring, for 15 seconds.
• Add the coconut milk and stock and bring to a boil.
• Lower the heat and simmer until thickened, about 5 minutes.
• Add the shrimp, broccoli and bamboo shoots, and cook until shrimp is pink and broccoli is cooked to your preference.
• Stir in 1/4 cup of Thai basil and remove from heat.
• Season to taste with salt. Garnish with remaining Thai basil. Serve with rice and lime wedges.

Steps:

• Slice the galangal, green chilli and lemon grass very fine indeed. Then make it even finer. I can't stress enough that this really needs to be done very well. Don't worry about mixing them up together to chop, as they're all getting thrown in together anyway.
• Throw the finely sliced galangal, chilli and lemongrass into a pestle and mortar and mash to a fine paste.
• Heat the palm oil in a non-stick pan.
• Briefly fry the paste until sizzling.
• Immediately add the coconut milk and fry until sizzling.
• Immediately add the nam pla palm sugar and chicken powder and fry until sizzling.
• Immediately add the thinly sliced chicken breast and fry until browned.
• Add the aubergine and bamboo and continue to sizzle.
• Add the kaffir lime leaves and stir.
• Add some water if needed to thin the sauce out a little bit.
• Add the green beans and stir.
• Add the thai basil.
• Simmer for a minute and taste.
• Make any required additions of palm sugar and/or nam pla to taste.
• Serve immediately with rice of your choice.

Steps:

• In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
• Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.